Tinned Salmon Fishcakes

Forget the days of stodgy bland fishcakes, these fish delights are packed full of flavour, texture and colour!

Key Details

  • Serves: 2-4
  • Prep time: 15 minutes
  • Cook time: 4-5 minutes
  • Difficulty: Easy


  • 2 large potatoes (500g)
  • 1tsp wholegrain mustard
  • 1 lemon, zest of
  • ½ red chilli
  • ½ fresh dill
  • 1 egg
  • 4tbsp plain flour
  • 2 tins of sustainably sourced salmon
  • 100g frozen garden peas
  • salt & pepper, to season


Bring a pot of salted water to the boil. Peel and chop your potato into quarters and add to the pot. Cook until tender – this should take about 15 minutes.

In a bowl, mix the mustard, lemon zest, chilli, dill, egg, flour and salmon until well combined.

When your potatoes are near cooked, add the peas to the pot for the final 2-3 minutes to cook, too.

Once your veggies have softened, drain them and use a masher to break them down. Stir into your salmon mixture, season, and shape into hockey puck sized fish cakes.

Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad.

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